New England Fish Chowder

[candee62]

http://simplyrecipes.com/photos/fish-chowder.jpg (http://simplyrecipes.com/recipes/new_england_fish_chowder/) My first job out of college was in Boston, in the financial district downtown. My local friends did their best to inculcate this wide-eyed Californian to New England traditions of every sort, especially food. We feasted on indian pudding (http://simplyrecipes.com/recipes/indian_pudding/) at Durgin Park, as many menu items as we could afford at the Union Oyster House (http://www.unionoysterhouse.com/) and the No Name Restaurant (http://boston.citysearch.com/profile/4770704/boston_ma/no_name_restaurant.html), and $5/lb lobsters I would buy from the Italian fish monger across the street from where I lived in the North End. One dish I could never get enough of was "chowdah". Clam chowder, fish chowder, seafood chowder, whatever, I loved it. New England style chowder is white, with cream and potatoes. No tomatoes. It's thick, rich, and creamy. You can bury it in little oyster crackers.

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